basque cheesecake recipe

A foolproof recipe for burnt basque cheesecake. This easy Spanish dessert is perfect for bakers of all levels. It’s baked in the oven, but no water bath is needed!

Burnt Basque Cheesecake

cream cheese (,

sugar ((150 grams))

vanilla extract

eggs (, large)

heavy cream ((250 milliliters))

all-purpose flour

Preheat oven to 400° Fahrenheit (200° Celsius).

Line a springform pan (see note 2) with 2 sheets of baking parchment, making sure they overlap and are about 2-inches (5-centimeters) higher than your springform pan. Any excess can be trimmed off.

In a medium mixing bowl, beat cream cheese, sugar and vanilla on low speed, about 1-2 minutes.

Increase the speed and add eggs, one at a time.

Slowly pour in heavy cream while beating. Finally, add sifted flour and beat until smooth.

Pour into the springform pan and bake on a low or middle rack in the oven for 40-50 minutes or until to your liking.

When ready, take it out and let it cool before removing the pan and the parchment paper (see note 4).

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Burnt Basque Cheesecake

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